Lesson 3.3.2.5.3
3.3.2.5.3 Biological raising agents: yeast Quiz: AQA Food Preparation and Nutrition, Unit 2
20 questions
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Lesson 3.3.2.5.3, Biological raising agents: yeast: 20 multiple choice questions for the AQA GCSE Food Preparation and Nutrition (8585), Unit 2: Food science, written with Revision Ninja.
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The 20 questions
-
What biological raising agent is used in bread making?
- Bicarbonate of soda
- Yeast
- Whisked egg white
- Cream of tartar
-
What gas does yeast produce during fermentation that raises bread?
- Methane
- Carbon dioxide
- Oxygen
- Ammonia
-
What do yeast cells ferment in a bread dough to release carbon dioxide?
- Sugars
- Salt
- Fats
- Proteins
-
Why is a little sugar added to a yeast bread dough?
- Strengthens gluten
- Absorbs moisture
- Feeds yeast
- Kills bacteria
-
Why is bread dough placed in a warm place to prove?
- Melts fat
- Dries surface
- Activates gluten
- Speeds fermentation
-
What happens to yeast if bread dough is baked before it has risen?
- Hardens gluten
- Multiplies faster
- Killed by heat
- Becomes dormant
-
Which product in the spec is raised using yeast?
- Meringue
- Scones
- Choux pastry
- Bread
-
What key network is developed during the thorough kneading of bread dough?
- Gluten
- Protein-fat
- Sugar
- Starch
-
What is the ideal temperature range for yeast activity in dough?
- 0°C to 5°C
- 25°C to 30°C
- 50°C to 60°C
- 80°C to 90°C
-
Why does adding excess salt to bread dough slow down the rise?
- Inhibits yeast
- Melts the sugar
- Absorbs all water
- Destroys gluten
-
Which combination of conditions does yeast need to remain active?
- Acid, fat, air
- Dryness, sugar, heat
- Light, salt, cold
- Moisture, food, warmth
-
Why does yeast dough rise more slowly in a cold kitchen?
- Slower fermentation
- Faster gluten set
- Starch crystallises
- Yeast absorption stops
-
What is the final rising stage of shaped bread dough called before baking?
- Fermentation
- Proving
- Scaling
- Kneading
-
Which method develops the best flavour in yeast bread during rising?
- Slower cooler rise
- Instant high heat
- Pressure fermentation
- Rapid warm rise
-
Which gas is produced by yeast during the fermentation of bread dough?
- Hydrogen
- Carbon dioxide
- Oxygen
- Nitrogen
-
Why is yeast dough knocked back after the first rise?
- Remove gas bubbles
- Dry the surface
- Cool the dough
- Add more yeast
-
Why does adding more yeast make bread dough rise faster?
- Higher oven spring
- Stronger gluten network
- More carbon dioxide
- Less moisture needed
-
What stops yeast producing gas once bread is placed in the oven?
- Lack of sugar
- Excessive salt
- Absence of water
- Death by heat
-
Why should a freshly baked loaf of bread cool on a wire rack?
- Speed up slicing
- Prevent soggy crust
- Lock in moisture
- Improve crumb texture
-
What type of raising agent is yeast?
- Physical
- Mechanical
- Chemical
- Biological
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